Prosciutto, Brie, and Arugula Panini with Fig Jam

I had lunch at a little, local wine bar called Postino Winecafe before "Shoefest 2010" this past weekend. This sandwich was on their menu, and I convinced my friend Michelle to get it...just so I could taste it and then try and re-create it. Thankfully, Michelle complied (she thought it sounded delicious, too). This is my first attempt at trying to duplicate this fantastic sandwich. While the Postino Winecafe version is still better, this came in as a close second. Yum!

(Don't worry, I have already told the husband that he needs to take me back to Postino's so I can do more research on this sandwich. I am sure after eating it a few more times, I will be able to get it. Practice makes perfect!)

Proscuitto, Brie, and Arugula Panini with Fig Jam

Ingredients:
ciabiatta rolls, halved
olive oil
balsamic vinegar
arugula
Prosciutto de Parma
fig jam
red onion, sliced thinly
triple cream French brie cheese, rind removed

Directions:
Slather buns with olive oil, both on the cut halves and the outside. Drizzle some balsamic vinegar on both halves. Add a smear of fig jam to the bottom layer and place a bed of arugula over top. Place some red onion slices on the arugula. Layer proscuitto on top of the onions and arugula. Place sandwich half under the broiler for a couple of minutes. On the other half of the roll, spread a good amount of brie cheese on the bread. Take the proscuitto half out from under the broiler and press the cheese half on top of it. Press it for a few minutes with a panini press; until cheese is gooey and melted, and grill marks are present. Cut the sandwich in half, serve immediately and enjoy!

Jen's Notes:
I did not measure anything...as you can tell by the ingredients list! I say, wing it.



The Result:
Drool-worthy!